CHICKEN MARSALA STEW WITH SPRING VEGETABLES
2 tablespoons extra virgin olive oil, divided
1 pound boneless, skinless chicken breast, cut into 1-inch chunks
˝ teaspoon salt
˝ teaspoon ground pepper
8 ounces Cremini mushrooms, sliced
8 ounces baby carrots
1 cup frozen baby peas
1 large sweet onion, chopped
3 tablespoons all-purpose flour
2 cloves garlic, finely chopped
˝ cup Lombardo Marsala Dry
1 ˝ cups chicken broth
1 tablespoon balsamic vinegar
Add another ˝ tablespoon of the oil to the pot. Add the mushrooms and sauté
until they begin to soften and give off liquid, 3 to 5 minutes. Add the carrots
and peas, then sauté for another 5 minutes. Transfer to a bowl and set aside.
Add the remaining ˝ tablespoon of the oil to the pot. Add the onions and sauté
until they soften and start to brown, about 5 minutes. Add the flour and garlic
and cook, stirring for 1 minute.
Pour in the Marsala and cook, stirring, for 2 minutes longer. Add the chicken
broth and reserved vegetables, then bring to a simmer.
Reduce the heat to low, cover the pan and cook, stirring occasionally, for 15
minutes. Add the reserved chicken and vinegar and simmer until heated through,
about 3 minutes.
Makes 4 servings.